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With cinnamon and allspice, this Pilau stuffing reflects
the customary flavors of Thanksgiving, but it's actually based on a very
traditional Tanzania pilau. Serve the pilau as a side dish or use it as a stuffing, where the warm
spices add flavor to the turkey as it cooks.Note:
Try to use real turkey stock, broth in this
recipe or use some cut up turkey legs or wings (I used some stuffs that
they leave inside the turkey and a can of turkey broth) with some carrot, leek tops or onion,
celery and simmer on very low for about an hour.Ingredients:

3 cups uncooked basmati rice (or long grain rice)

Pilau masala

3 cups turkey stock

Salt to taste

1/2 cup golden raisins (option)

1 cup cashew nuts (option)

1 Big Onion

1 Big garlic onion (about 10 cloves)

Vegetable oil

Directions

Rinse the rice several times until the water runs clear. Drain in a colander.

Heat vegetable oil in a heavy skillet (10-inch
or similar size). Stir in the onion and fry until golden brown.

Stir in Pilau masala.

Add garlic onion and stir for few more minutes. Make sure you do not burn the mixture.

Add the turkey stock and bring to boil.

Add the rice and reduce the heat, stir occasionally until the water dries.

Take half of the pilau and stuff in you turkey. After stuffing remember to sew it. Tying it up with twine will easily cook the bird more evenly.

Cover
the rest of the pilau with a foil paper. If the skillet you use to
cooked your pilau is not oven safe then place it in a baking dish or
casserole.

Bake the pilau and the turkey in a preheat oven around (325 degree F).

In one hour remove the pilau and continue to bake the turkey as per your instruction.

Add the turkey broth when you make a stock for pilau...

I forgot to take a picture of the turkey after I sew in ......

This is how it looks after baked for 31/2 hours in 325 degree F

This is the rest of the pilau that I kept baked for one hour.....

I didn't marinate the turkey but the pilau gave the meat an all-over flavor.

Ugali is a meal that eaten with various of soups, stews or custard milk. In Tanzania Ugali is made from corn meal, banana, semolina or cassava flour. The Ugali consistency differs from region to region. The consistency varies from porridge to a dough-like substance.

Ingredients Flour (corn, cassava or banana flour) WaterWooden spoon DirectionsPut water in a pot and set to boil Take a little flour and mix with cold water And the (flour and water) mixture in a boiling water and stirTake one cup of the boiling mixture and set aside Once the porridge boils again start to slowly add the flour and mix.Keep mixing until the dough is formedThen add back the water you have set aside and mix it again.When you see the dough is not sticking to your wooden spoon is doneSave warm with stew, soup, or custard milk*Ugali made from banana flour is always brown

Fufu
recipes are eaten with the various Nigerian soup recipes. - See more
at: http://www.allnigerianrecipes.com/fufu-recipes/#sthash.f2GuR214.dpuf

Fufu
recipes are eaten with the various Nigerian soup recipes. - See more
at: http://www.allnigerianrecipes.com/fufu-recipes/#sthash.f2GuR214.dpuf

Ingredients

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like
paste, mix it with lukewarm water and set aside. you will add it later
when you have added water to the Puff Puff mix. If your yeast is in
powder form, then add it when you add the other dry ingredients to the
flour (as mentioned below).

Directions

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.

Add water in small quantities and mix everything by hand till you
have a good blend of all the ingredients. Add the yeast you mixed with
lukewarn water if applicable. Use warm water to mix the puff puff
ingredients if you want it to rise faster.

Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).

Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).

Leave to rise for about 45 minutes. When OK to fry, the Puff Puff
batter should have risen in quantity and will have some air bubbles.

Pour some oil in a deep pot and allow to heat up. It's not
advisable to use a deep fryer for Puff Puff because of the netting but
if you want to use it, set the temperature to 170°C.

Note: The oil should be at least 3 inches deep. This
is so that the puff puff will become spherical when scooped into the
oil. You don't want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into
the oil. If it sizzles and comes up to the surface of the oil, then the
oil is hot enough. If the oil is not hot enough, the batter will go down
to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with
your hand by pressing the batter to come out from between your thumb and
index finger. You should see the video for this technique as this is
what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls
and place in a sieve. If you want to reduce the oil on your Puff Puff as
much as possible, then line your sieve with paper towels. The paper
towels help soak away the excess oil on the puff puff.

- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients

250g of Plain Flour

2 teaspoons of yeast (the one used in baking bread)

½ teaspoon ground nutmeg

Granulated Sugar to taste

3 pinches of salt

Lukewarm water (for mixing)

Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like
paste, mix it with lukewarm water and set aside. you will add it later
when you have added water to the Puff Puff mix. If your yeast is in
powder form, then add it when you add the other dry ingredients to the
flour (as mentioned below).

Directions

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.

Add water in small quantities and mix everything by hand till you
have a good blend of all the ingredients. Add the yeast you mixed with
lukewarn water if applicable. Use warm water to mix the puff puff
ingredients if you want it to rise faster.

Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).

Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).

Leave to rise for about 45 minutes. When OK to fry, the Puff Puff
batter should have risen in quantity and will have some air bubbles.

Pour some oil in a deep pot and allow to heat up. It's not
advisable to use a deep fryer for Puff Puff because of the netting but
if you want to use it, set the temperature to 170°C.

Note: The oil should be at least 3 inches deep. This
is so that the puff puff will become spherical when scooped into the
oil. You don't want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into
the oil. If it sizzles and comes up to the surface of the oil, then the
oil is hot enough. If the oil is not hot enough, the batter will go down
to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with
your hand by pressing the batter to come out from between your thumb and
index finger. You should see the video for this technique as this is
what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls
and place in a sieve. If you want to reduce the oil on your Puff Puff as
much as possible, then line your sieve with paper towels. The paper
towels help soak away the excess oil on the puff puff.

- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients

Ingredients

2 cups all purpose flour

2 cups room temperature water

2 tsp dry yeast powder

1/2 tsp table salt

6 Tbsp granulated white sugar

Oil for frying

Directions

Add all dry ingredients to a bowl and mix.

Add water in increments, stirring/mixing as you go along. It should have
a stretchy, elastic, cake batter consistency (mix thoroughly).

Cover with a warm cheese cloth to rise for 1-2 hours.

Mix a little bit more, then pre-heat oil in a deep fryer.

Use hands or a rounded spoon to scoop mixture into oil.

Test oil temperature by dropping in a spoonful of batter. Once it turns dark golden brown, its hot enough.

Add spoonfuls of batter to oil, avoid overcrowding.

Once underside turns dark golden brown, flip it (1-2 mins per side).

Once done, put on a plate lined with paper towel to drain oil.

Ingredients

250g of Plain Flour

2 teaspoons of yeast (the one used in baking bread)

½ teaspoon ground nutmeg

Granulated Sugar to taste

3 pinches of salt

Lukewarm water (for mixing)

Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like
paste, mix it with lukewarm water and set aside. you will add it later
when you have added water to the Puff Puff mix. If your yeast is in
powder form, then add it when you add the other dry ingredients to the
flour (as mentioned below).

Directions

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.

Add water in small quantities and mix everything by hand till you
have a good blend of all the ingredients. Add the yeast you mixed with
lukewarn water if applicable. Use warm water to mix the puff puff
ingredients if you want it to rise faster.

Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).

Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).

Leave to rise for about 45 minutes. When OK to fry, the Puff Puff
batter should have risen in quantity and will have some air bubbles.

Pour some oil in a deep pot and allow to heat up. It's not
advisable to use a deep fryer for Puff Puff because of the netting but
if you want to use it, set the temperature to 170°C.

Note: The oil should be at least 3 inches deep. This
is so that the puff puff will become spherical when scooped into the
oil. You don't want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into
the oil. If it sizzles and comes up to the surface of the oil, then the
oil is hot enough. If the oil is not hot enough, the batter will go down
to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with
your hand by pressing the batter to come out from between your thumb and
index finger. You should see the video for this technique as this is
what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls
and place in a sieve. If you want to reduce the oil on your Puff Puff as
much as possible, then line your sieve with paper towels. The paper
towels help soak away the excess oil on the puff puff.

- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Ingredients

250g of Plain Flour

2 teaspoons of yeast (the one used in baking bread)

½ teaspoon ground nutmeg

Granulated Sugar to taste

3 pinches of salt

Lukewarm water (for mixing)

Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff

If your yeast is the type that looks like tiny pebbles or is like
paste, mix it with lukewarm water and set aside. you will add it later
when you have added water to the Puff Puff mix. If your yeast is in
powder form, then add it when you add the other dry ingredients to the
flour (as mentioned below).

Directions

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.

Add water in small quantities and mix everything by hand till you
have a good blend of all the ingredients. Add the yeast you mixed with
lukewarn water if applicable. Use warm water to mix the puff puff
ingredients if you want it to rise faster.

Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below).

Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).

Leave to rise for about 45 minutes. When OK to fry, the Puff Puff
batter should have risen in quantity and will have some air bubbles.

Pour some oil in a deep pot and allow to heat up. It's not
advisable to use a deep fryer for Puff Puff because of the netting but
if you want to use it, set the temperature to 170°C.

Note: The oil should be at least 3 inches deep. This
is so that the puff puff will become spherical when scooped into the
oil. You don't want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into
the oil. If it sizzles and comes up to the surface of the oil, then the
oil is hot enough. If the oil is not hot enough, the batter will go down
to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with
your hand by pressing the batter to come out from between your thumb and
index finger. You should see the video for this technique as this is
what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls
and place in a sieve. If you want to reduce the oil on your Puff Puff as
much as possible, then line your sieve with paper towels. The paper
towels help soak away the excess oil on the puff puff.

- See more at: http://www.allnigerianrecipes.com/snacks/puff-puff.html#sthash.6sZqzAa0.dpuf

Directions

Preheat oven
to 400 degrees F. In a food processor, pulse the flour, sugar and pinch of salt. Add margarine and mix the mixture until resembles coarse crumbs. Stir in water until
mixture forms a ball. Dump the dough into a medium sized bowl and cut into 10 equal
sections. Roll each section into a six inch circle (approximately 1/8
inch thick). Set aside.

Melt
margarine in a skillet over medium heat. Saute onion until soft and
translucent. Stir in ground beef. Add the seasons and cook until beef is evenly brown,
stirring constantly. Stir in beef stock and flour/bread crumbs. Simmer until
liquid is absorbed. Remove from heat.

Spoon equal
amounts of filling into each pastry circle. Fold over and press edges
together, making a half circle. Use a fork to press edges, and brush
the top of each patty with beaten egg.

Bake in preheated oven for 30 minutes, or until golden brown.

For the dough

Plain Flour (All Purpose Flour)– 1 Kg (2.2 lbs)

Baking Powder – 2 teaspoons

Margarine – 500g (1.1 lbs)

Salt – 2 pinches

Cold Water - ½ cup / 125 ml / 4.2 oz

- See more at: http://www.allnigerianrecipes.com/snacks/nigerian-meat-pie.html#sthash.oXoaTTgN.dpuf

For the dough

Plain Flour (All Purpose Flour)– 1 Kg (2.2 lbs)

Baking Powder – 2 teaspoons

Margarine – 500g (1.1 lbs)

Salt – 2 pinches

Cold Water - ½ cup / 125 ml / 4.2 oz

- See more at: http://www.allnigerianrecipes.com/snacks/nigerian-meat-pie.html#sthash.oXoaTTgN.dpuf

About Swahili Kitchen

Hi and welcome to Swahili Mom Kitchen blog! I like to cook and I do enjoy creating my own recipes. I barely follow a recipe to the letter and I hate measuring so WYSWYG. Also as much as I like to cook, I really don't like to spend my whole day in the kitchen. So Swahili Mom Kitchen blog is for those who like good eat from different cuisines but appreciate easy and simple things. There is no right or wrong here with few tweaks you can create your own recipe.

I would love to hear from you! Please leave your comments or questions, so that I know you were here......:)